Determination of potentially mycotoxigenic fungi in coffee (Coffea arabica L.) from Nayarit

Casas-Junco, Paloma Patricia; Ragazzo‐Sánchez, Juan Arturo; Ascencio‐Valle, Felipe; Calderón‐Santoyo, Montserrat

doi:10.1007/s10068-017-0288-7

Cited by 14 publications

(12 citation statements)

References 25 publications

(25 reference statements)

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“…OTA producing strains of A. westerdijikiae (KP329736.1), A. steynii (FM956458.1), A. niger (JN226991.1), and A. versicolor (NR131277.1) were isolated from roasted coffee ( Coffea arabica L.) from a coffee-growing region of Nayarit, Mexico [19]. Individual fungal cultures were grown on potato dextrose agar (PDA) for 7 days at 28 °C.…”

Section: Methodsmentioning

confidence: 99%

Cold Plasma Treatment as an Alternative for Ochratoxin A Detoxification and Inhibition of Mycotoxigenic Fungi in Roasted Coffee

Casas-Junco

Pacheco

Ragazzo‐Sánchez

et al. 2019

Toxins

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Ochratoxin A (OTA) produced by mycotoxigenic fungi (Aspergillus and Penicillium spp.) is an extremely toxic and carcinogenic metabolite. The use of cold plasma to inhibit toxin-producing microorganisms in coffee could be an important alternative to avoid proliferation of mycotoxigenic fungi. Roasted coffee samples were artificially inoculated with A. westerdijikiae, A. steynii, A. versicolor, and A. niger, and incubated at 27 °C over 21 days for OTA production. Samples were cold plasma treated at 30 W input power and 850 V output voltage with helium at 1.5 L/min flow. OTA production in coffee was analyzed by high performance liquid chromatography coupled to a mass spectrometer (HPLC-MS). After 6 min of treatment with cold plasma, fungi were completely inhibited (4 log reduction). Cold plasma reduces 50% of OTA content after 30 min of treatment. Toxicity was estimated for extracts of artificially contaminated roasted coffee samples using the brine shrimp (Artemia salina) lethality assay. Toxicity for untreated roasted coffee was shown to be “toxic”, while toxicity for cold plasma treated coffee was reduced to “slightly toxic”. These results suggested that cold plasma may be considered as an alternative method for the degradation and reduction of toxin production by mycotoxigenic fungi in the processing of foods and feedstuffs.

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Section: Methodsmentioning

confidence: 99%

Cold Plasma Treatment as an Alternative for Ochratoxin A Detoxification and Inhibition of Mycotoxigenic Fungi in Roasted Coffee

Casas-Junco

Pacheco

Ragazzo‐Sánchez

et al. 2019

Toxins

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“…Like other crops, coffee beans are also prone to microbial infections during production, processing and storage stages [1,2]. Prevalence of toxigenic Aspergillus and Penicillium spp., on coffee beans has been reported in coffee growing as well as non-growing parts of the world [3,4]. These fungal infections at favorable environmental conditions generally leads to the accumulation of mycotoxins [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

et al. 2021

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Fungal infection and synthesis of mycotoxins in coffee leads to significant economic losses. This study aimed to investigate the prevalence of toxigenic fungi, their metabolites, and the effect of traditional roasting and brewing on ochratoxin A (OTA) and aflatoxins (AFs) contents of naturally contaminated coffee samples. In addition, in vivo biocontrol assays were performed to explore the antagonistic activities of Bacillus simplex 350–3 (BS350-3) on the growth and mycotoxins synthesis of Aspergillus ochraceus and A. flavus. The relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively. OTA contents were lowest in green coffee beans (2.15 μg/kg), followed by roasted (2.76 μg/kg) and soluble coffee (8.95 μg/kg). Likewise, AFs levels were highest in soluble coffee (90.58 μg/kg) followed by roasted (33.61 μg/kg) and green coffee (9.07 μg/kg). Roasting naturally contaminated coffee beans at three traditional methods; low, medium and high, followed by brewing resulted in reduction of 58.74% (3.50 μg/kg), 60.88% (3.72 μg/kg) and 64.70% (4.11 μg/kg) in OTA and 40.18% (34.65 μg/kg), 47.86% (41.17 μg/kg) and 62.38% (53.73 μg/kg) AFs contents, respectively. Significant inhibitions of AFs and OTA synthesis by A. flavus and A. carbonarius, respectively, on infected coffee beans were observed in presence of Bacillus simplex BS350-3 volatiles. Gas chromatography mass spectrochemistry (GC-MS/MS) analysis of head-space BS350-3 volatiles showed quinoline, benzenemethanamine and 1-Octadecene as bioactive antifungal molecules. These findings suggest that marketed coffee samples are generally contaminated with OTA and AFs, with a significant level of roasted and soluble coffee contaminated above EU permissible limits for OTA. Further, along with coffee roasting and brewing; microbial volatiles can be optimized to minimize the dietary exposure to mycotoxins.

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“…Until recently, research has focused on the study of specific microorganisms associated to plants through classic microbiological approaches involving isolation and cultivation. These techniques have been used to study fungal diversity in coffee plantation systems [ 51 , 52 ], which has led to increased understanding of fungal community ecology in this crop. Isolation methods have also been coupled with molecular methods for amplification and first generation (Sanger) sequencing of simple genetic markers of fungi such as 26S and ITS, often after using separation techniques such as denaturing gradient gel electrophoresis [ 53 , 54 , 55 ].…”

Section: Post-harvest Microbial Ecology Of Coffee Beansmentioning

confidence: 99%

Brazilian Coffee Production and the Future Microbiome and Mycotoxin Profile Considering the Climate Change Scenario

et al. 2021

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Brazil holds a series of favorable climatic conditions for agricultural production including the hours and intensity of sunlight, the availability of agricultural land and water resources, as well as diverse climates, soils and biomes. Amidst such diversity, Brazilian coffee producers have obtained various standards of qualities and aromas, between the arabica and robusta species, which each present a wide variety of lineages. However, temperatures in coffee producing municipalities in Brazil have increased by about 0.25 °C per decade and annual precipitation has decreased. Therefore, the agricultural sector may face serious challenges in the upcoming decades due to crop sensitivity to water shortages and thermal stress. Furthermore, higher temperatures may reduce the quality of the culture and increase pressure from pests and diseases, reducing worldwide agricultural production. The impacts of climate change directly affect the coffee microbiota. Within the climate change scenario, aflatoxins, which are more toxic than OTA, may become dominant, promoting greater food insecurity surrounding coffee production. Thus, closer attention on the part of authorities is fundamental to stimulate replacement of areas that are apt for coffee production, in line with changes in climate zoning, in order to avoid scarcity of coffee in the world market.

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Determination of potentially mycotoxigenic fungi in coffee (Coffea arabica L.) from Nayarit

Cited by 14 publications

References 25 publications

Cold Plasma Treatment as an Alternative for Ochratoxin A Detoxification and Inhibition of Mycotoxigenic Fungi in Roasted Coffee

Cold Plasma Treatment as an Alternative for Ochratoxin A Detoxification and Inhibition of Mycotoxigenic Fungi in Roasted Coffee

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

Brazilian Coffee Production and the Future Microbiome and Mycotoxin Profile Considering the Climate Change Scenario

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